A slow-simmered chicken noodle soup with a dill flavor. You can use matzoh balls instead of noodles, if desired
Original recipe serves 16
Ingredients (serves 16)
You will also need: stock pot
Trim and discard any excess fat from the chicken. Add the chicken to the pot. Cover, and simmer for 1 1/2 to 2 hours.
Skim and discard the fatty foam from the surface of the liquid. Carefully remove the chicken, draining any liquid back into the pot.
Place chicken on a work surface and cut away the cooked meat into bite-sized pieces and place back into the pot. Discard the skin and bones.
Tie up the dill with a piece of string to make a bunch that will not separate, and add it to the pot.
Chop 2 or 3 tablespoons of the parsley and add it to the pot. Tie up the remaining parsley bunch and add to the pot.
Slice two of the celery stalks and add those to the pot. Add the remaining stalk whole, to the pot.
Add the bay leaves, onion, turnip, carrots and salt to the pot.
Cover, and simmer for another 1 1/2 hours or until the vegetables are tender.
Use a slotted spoon to remove and discard the bay leaves, whole celery stalk, and the bunches of dill and parsley.
Cook egg noodles according to package directions, and then add to the pot before serving.